I have been reading some works on 19th-century views of tobacco, alcohol, tea, and coffee. Here are some notes from:
Shadrach Ricketson, Means of Preserving Health and Preventing Diseases (New York: Shadrach Ricketson, 1806):
Wine.
Wine is to
most people an agreeable, and a cordial drink; and, hence, much used; and when
occasionally, or in small quantity, mixed with water, may be very innocent; but
when drunk frequently and copiously, it generally, sooner or later, injures the
constitution, or renders it subject to inflammatory diseases. It is a powerful
stimulant, the long continued use of which, rarely fails to induce debility.
Hence, great wine-drinkers, somewhat advanced in life, are generally
low-spirited, and often afflicted with a long train of hypochondrical symptoms
and incurable diseases, particularly, the gout, which is a strange complication
of stimulating and debilitating powers: in short, wine is more properly a
medicine, than an article of common drink; and, as such, may be applied with
salutary effects in various cases. Those who indulge in wine and strong
liquors, are, also, often afflicted with that painful and excruciating
disorder, the gravel, which rarely yields to the power of any medicine hitherto
discovered.
Although I
condemn the frequent and habitual use of wine, I, by no means, think it wholly
unnecessary for persons of certain constitutions occasionally; and especially
at meal times, when it sometimes has a good effect in promoting and assisting
digestion.
There is a
great variety of wines; some of which are better for certain medicinal purposes
than others; but which it is not by province, at present, to point out: the
choice must, therefore, be left, in great measure, to the physician, and every
person’s own observation and experience. Some wines are doubtless adulterated
with ingredients highly injurious to health; which is an additional inducement
to use them as little as is really necessary.
Carious
pleasant and wholesome wines may be made in this country from the juices of
cherries, currants, raspberries, blackberries, and strawberries, little
inferior to some of the imported wines; and, unquestionably, more innocent.
Cider may
be made into a liquor, which, with sufficient age, becomes a tolerable wine,
not unlike Rhenish or Malaga; and which may be used as a substitute for them.
“The more
water wine contains, it is the more suitable a beverage at table; and, when
weak, it is, in some degree, calculated to quench thirst. Strong wines, on the
contrary, excite thirst; as they are drying and affect the organs of
secretions. It is only a stimulant, and not a permanently strengthening
cordial; for, most wine-drinkers, who indulge in excess, die of relaxation and
debility.
“The
copious use of wine, though not to the degree of inebriation, is yet
exceedingly debilitating to the stomach; as it checks digestion, and excites
diarrhoea, if white sine, and obstructions, if port-wine be the favourite
liquor: it makes the fibres dry and rigid, and the cheeks, and the whole
surface of the body, turn sallow-a symptom of bad digestion: the powers of the
body and mind are enfeebled, and dropsy or gout, and, sometimes, sudden death,
are the consequences. Plethoric young men, and such as have weak stomachs and
lungs, should not accustom themselves to the use of wine. The give it to
infants or youth, is a practice highly pernicious, except in very small
quantities indeed. In short, wine should be used as a medicine only, if
intended to produce salutary effects. To the phlegmatic, to the aged, and to
those who are disposed to flatulency, and after fat meat, it is highly
beneficial, if used with prudence and moderation.
“As wine
encourages perspiration, it dries the body, makes it lean, and may, therefore,
be of service to cold and phlegmatic constitutions. It stimulates the bile, and
excites the appetite to a repetition of excess, so that persons once habituated
to drinking, can but gradually relinquish this seductive practice. To drink
wine copiously every day, is as improper and pernicious as to take medicines by
way of diet; nothing is so much calculated to occasion habitual indigestion.” Willich.
(pp. 31-33)
“But, are
there no conditions of the human body in which ardent spirits may be given? I
answer, there are. 1st. When the body has been suddenly exhausted of its
strength, and a disposition to faintness has been induced. Here, a few
spoonfuls, or a wine-glassful of spirits, with, or without water, may be
administered with safety and advantage. In this case, we comply strictly with
this advice of Solomon, who restricts the use of strong drink only to him who
is ready to perish. 2dly.When the body has been exposed for a long time to wet
weather, more especially, if it be combined with cold. Here, a moderate
quantity of spirits is not only a safe, but highly proper to obviate debility,
and to prevent a fever. They will more certainly have those salutary effects,
if the feet are at the same time bathed with them, or a half pint of them
poured into the shoes of boots. These, I believe, are the only two cases in
which distilled spirits are useful or necessary to persons in health. (pp. 41-42)
“But it may
be said, I we reject spirits from being a part of our drinks, what liquors
shall we substitute in their room? I answer in the first place,
“1. Simple
water. . . . “Persons who are unable to relish this simple beverage of nature,
may drink some one, or of all the following liquors in preference to ardent
spirits.
“2. Cider.
This excellent liquor contains a small quantity of spirit, but so diluted, and
blunted by being combined with a large quantity of saccharine matter and water,
as to be perfectly wholesome. It sometimes disagrees with persons subject to
the rheumatism; but it may be made inoffensive to such people, by extinguishing
a red-hot iron in it, or by mixing it with water.
“3. Malt
liquors. They contain a good deal of nourishment; hence, we find, that many of
the poor people in Great Britain endure hard labour with no other food than a
quart of three pints of beer, with a few pounds of bread in a day. As it will
be difficult to prevent small beer from becoming sour in warm weather, an
excellent substitute may be made for it by mixing bottled porter, ale, or
strong beer, with an equal quantity of water; or a pleasant beer may be made by
adding to a bottle of porter, ten quarts of water, and a pound of brown sugar,
or a point of molasses. After they have been well mixed, pour the liquor into
bottles, and lace them, loosely corked, in a cool cellar. In two or three days,
it will be fit for use. A spoonful of ginger added to the mixture, renders it
more lively and agreeable to the taste.
“4. Wines.
These fermented liquors are composed of the same ingredients as cider, and are
both cordial and nourishing. The peasants of France who drink them in large
quantities, are a sober and healthy body of people. Unlike ardent spirits,
which render the temper irritable, wines generally inspire cheerfulness and
good humour. It is to be lamented, that the grape has not as yet been
sufficiently cultivated in our country, to afford wine for our citizens; but
many excellent substitutes may be made for it, from the native fruits of all
the States. If two barrels of cider fresh from the press, are boiled into one,
and afterwards fermented, and kept for two or three years in a dry cellar, it
affords a liquor, which; according to the quality of the apple from which the
cider is made, has the taste of Malaga, or Rhenish wine. It affords, when mixed
with water, a most agreeable drink in summer. I have taken the liberty of
calling it Pomona wine. There is another method of making a pleasant wine from
the apple, by adding twenty-four gallons of new cider, to three gallons of
syrup, made form the expressed juice of sweet apples. When thoroughly
fermented, and kept for a few years, it becomes fit for use. The black-berry of
our fields, and the rasp-berry, and current of our gardens, afford, likewise,
an agreeable and wholesome wine, when pressed, and mixed with certain
proportions of sugar and water, and a little spirit to counteract their
disposition to an excessive fermentation. (pp. 45-46)
“the
relaxation which tea occasions in the first passages, renders it peculiarly
hurtful to females of lax fibres, a thin blood, and irritable habits. To
enumerate the great diversity of nervous symptoms, attending its abuse, in such
constitutions would lead me too far from the prescribed limits; but so much is
certain, that the vapours arising from liquors, drunk very hot, like tea,
weaken the lungs, and dispose their votaries to frequent colds and catarrhs,
which readily make a transition into consumptions.
“A moderate
use of tea may, sometimes, be of service to persons in a perfect state of
health: yet, for daily use, it cannot be recommended.
“Hypochondriac
and hysteric people, however, are much deceived in the efficacy of tea, as aa
diluent drink; for all the evils arising from relaxation, a weak stomach, and
flatulency, under which such persons usually labor, are, by the habit of
drinking tea, increased to the most alarming degree. The cold stomach which
they propose to warm by it, is a mere phantom of the brain for this sensation
of cold is nothing but relaxation, which, instead of being removed by hot
liquors, is increased by every repetition of them.
“It would
be a great proof of patriotic spirit in this country, if the use of this exotic
drug were either altogether abandoned, or, at least, supplied by some
indigenous plants of equal flavour, and superior salubrity. The Chinese have
good reason to smile at our degenerate taste, when they are informed, that we
actually possess an immense variety of the most valuable aromatic plants, much
better calculated by nature to invigorate our stomachs, and to revive our
spirits, than tea, which we purchase from them at a great expense. These
sentiments may be ungrateful to tea-dealers, or East India merchants, but every
honest truth should be candidly told to an unbiassed public.
“It would,
undoubtedly, be more conducive to our health, if we would altogether dispense
with the use of warm liquors, at least, when in an healthy state. But, if this
practice must be indulged in, we ought to choose the herbs growing in our own
meadows and gardens, instead of making ourselves tributary to distant nations.
. . . “All nervous disorders are certainly aggravated by the use of tea . . .
“When it is drunk in moderation, and not too warm, with a large addition of
milk, and little sugar, I believe, it will seldom prove hurtful, but on the
contrary, salutary.” Leake. (pp. 95-96, 97)
Eggs may
constitute a part of dinner; but at whatever meal they are eaten, they should
always are rare boiled or fried; or, which is better, gradually coagulated in
hot water from five to ten minutes; for, if they are cooked hard, they become
indigestible on many people’s stomachs. A portion of salt is thought to promote
their solution in the stomach. (p. 110)
Tea and
coffee, particularly the latter, are drunk by some, immediately, after dinner;
though not commonly in this country. Either tea or coffee is, however, more
innocent, and far preferable to the practice of drinking copiously of wine or
spirits after dinner; which, if long continued, generally proves, sooner or
later, injurious. (p. 111)
Before I
proceed to supper, it may be expected, that I should say something on the
intermediate repast of tea, which has become almost as common in the afternoon,
as any other meal; particularly in cities and towns, and increasingly so, of
late, in the country. Coffee is used by some, instead of tea, though rarely, at
this time.
My opinion
of the nature and effects of both tea and coffee, will be understood from what
I have already said, when treating of those articles under the head of
breakfast.
It is thought,
by some, that tea assists and promotes digestion; and it is, therefore,
sometimes used immediately or soon after dinner; but this is to be doubted more
than can be imputed to any other diluent liquid or drink; a certain proportion
of which is necessary to be added to our food, or rather intermixed with it,
during mastication; but too much drink, immediately after eating, rather
retards than promotes digestion. . . . “It is thought, by many, that tea
assists digestion, by the additional stimulus of its quantity: it may excite
the stomach and duodenum to pass the digesting food sooner than they otherwise
would have done, and sooner than the chyle is properly elaborated it may,
perhaps, assist in carrying off flatulency and the food together. This, at least,
is my opinion of it; and I therefore think, the subjects of whom I have been
speaking, ought to drink either tea or coffee with great moderation; never to
make it sweet, coffee especially; and to eat with it as seldom as possible.
For, either sweet-cakes, cakes of any kind, or butter in any proportion, rather
retard digestion, than promote it. The only proper time to drink either tea or
coffee, or any such beverage, with safety or advantage, is, to take it as soon
after dinner as possible, and instead of sitting down to the bottle. . . . “Tea
will induce a total change of constitution in the people of this country.
Indeed, it has gone a great way towards that effecting that evil already. A
debility, and consequent irritability of fibre, are become so common, that not
only women, but even men are affected with them. That class of diseases, which,
for want of a better name, we call nervous, has made almost a complete conquest
of the one sex, and is making hasty strides towards vanquishing the other. (pp.
125-26, 127, 128)
“De.
Lettsome, who seems to be thoroughly persuaded of the occasional noxious
effects of this volatile principle, in the finer teas, especially, recommends
this last mentioned mode of making tea, or the substitution of the extract,
instead of the leaves; but the use of which, the nervous relaxing effects, which
follow the drinking of tea in the usual manner, would be, in great measure,
avoided. This extract has been imported hither from China, in the form of small
cakes, not exceeding a quarter of an ounce each in weight; ten grains of which
might suffice one person for breakfast: but it might easily be made here by
simple decoration and evaporation, by those who experience the noxious
qualities of the volatile principles of this plant.
“Tea is
perhaps, less injurious than many other infusion of herbs, which; besides a
very slight aromatic flavour, have very little if any, stypticity to prevent
their relaxing, debilitating effects. So far, therefore, tea, if not too fine,
is not drunk too hot, nor in too great quantities, is, perhaps, preferable to
any other known vegetable infusion. And, if we take into consideration, likewise,
its known enlivening energy, our attachment to it will appear to be owing to
its superiority in taste and effects to most other vegetables. See Dr. Lettsome’s
Natural History of the Tea-tree, with observation on the Medical qualities of
Tea, and effects of Tea-drinking. 4to. 1772.”
Hall’s Encylop.(pp. 131-32)
Tea and
coffee makes light and easy supper; and this is their most proper use in the
afternoon. Some think that they cause watchfulness; others, however, that they
dispose to sleep; but I have not been able to observe any certain or general
effect either way; unless drunk every strong, when the former sometimes takes
place. (p. 137)
“We have
been told, that tobacco, when chewed, is a preservative against hunger; but
this is a vulgar error; for, in reality, it may more properly be said to
destroy appetite by the profuse discharge of saliva, which has already been
considered as a powerful dissolving fluid, essential both to appetite and
digestion.
“In
smoking, the fumes of tobacco induce a kind of pleasing insensibility, not easily
described. Its narcotic odour, thus administered, equally infatuates the
ignorant savage, and the intelligent philosopher; but, by the large expense of
saliva thereby occasioned, it is productive of many disorders of the head and
stomach, particularly the last.
Leake.
“In no one
view, is it possible ton contemplate the creature man in a more absurd and
ridiculous light, than in his attachment of tobacco. This weed is of a
stimulating nature, whether it be used in smoking, chewing, or in snuff. Like
opium and spirituous liquors, it is sought for all in those cases where the
body is debilitated indirectly by intemperance in eating, or by excessive
application to study, or business, or directly by sedative passions of the
mind, particularly grief and fear.
“The
progress of habit in the use of tobacco is exactly the same as in the use of
spirituous liquors. The slaves of it begin by using it only after dinner; then
during the whole afternoon and evening; afterwards, before dinner; then before
breakfast; and, finally, during the whole night. I knew a lady who had passed
through all these states, who used to wake regularly two or three times every
night to compose her system with fresh does of snuff. Again, the progress in
the decay of the sensibility of the nose to the stimulus of snuff, is analogous
to the decay of the sensibility of the stomach to the stimulus of spirituous
liquors. It feels, for a while, the action of rappee; next, it requires Scotch
snuff; afterwards, Irish blackguard; and, finally, it is affected only by a composition
of tobacco and ground glass. This mixture is to the nose, what Cayenne pepper
and Jamaica spirits are to the stomachs of habitual dram-drinkers.
“The
appetite for tobacco is wholly artificial. No person was ever born with a relish
for it. Even in those persons who are much attached to it, nature frequently recovers
her disrelish to it. It ceases to be agreeable in every febrile indisposition.
This is so invariably true, that a disrelish to it if often a sign of an
approaching, and the return of the appetite for it, a sign of a departing
fever.
“1. It
impairs the appetite. Where it does not product this effect, 2. It prevents the
early and complete digestion of the food; and, thereby, induces distressing and
incurable diseases, not only of the stomach, but of the whole body. This effect
of tobacco is the result of the waste of the saliva in chewing, and smoking, or
of the tobacco insinuating itself into the stomach, when used in chewing or
snuffing. I once lost a young man of seventeen years of age, of a pulmonary
consumption, whose disorder was brought on by the intemperate use of segars.
“3. It
produces many of those diseases which are supposed to be seated in the nerves.
The late Sir John Pringle was subject, in the evening of his life, to tremors
in his hands. In his last visit to France, a few years before he did, in
company with Dr. Franklin, he was requested by the Doctor to observe, that the
same disorder was very common among those people of fashion who were great
snuffers. Sir John was led by this remark, to suspect that his tremors were
occasioned by snuff, which he took in large quantities. He immediately left off
taking it, on soon afterwards recovered the perfect use of his hands. I have
seen head-ach, vertigo, and epilepsy produced by the use of tobacco.
“4. A citizen
of Philadelphia lost all his teeth by drawing the hot smoke of tobacco into his
mouth, by means of a short pipe.
“5.
Tobacco, when used in the form of snuff, seldom fails of impairing the voice of
obstructing the nose. It, moreover, imparts of the complexion a disagreeable
dusky colour.
“But the
use of tobacco has been known to produce a more serious effect upon the mind,
than the distress than has been mentioned. Sir John Pringle’s memory was
impaired by snuff. This was proved by his recovering the perfect exercise of it
after he left off taking snuff, agreeably to the advice of his friend Fr.
Franklin.
“In answer to
these observations upon the morbid effects of tobacco, it has been said,
“1. That it
possesses many medical virtues. I grant it, and the facts which establish its
utility in medicine, furnish us with additional arguments against the habitual
use of it. How feeble would be the effects of opium and bark upon the body, if
they constituted a part of the condiments of our daily food. While I admit the
efficacy of tobacco as a medicine, I cannot help adding, that some of the diseases,
or symptoms of diseases which it relives, are evidently induced by the habit of
using it. Thus, a dram of ardent spirits suspends, for a while a vomiting, and
tremors of the hands: but, who does not know, that those complaints are the
effects of the intemperate and habitual use of spirituous liquors?
“2. The
advocates for tobacco tell us, that smoking and snuff relieve that uneasiness which
succeeds a plentiful meal. I admit that the stimulus of tobacco restores the
system from the indirect weakness which is induced by intemperance in eating;
but the relief which is thus obtained, illy compensates for the waste of the
saliva in smoking, at a time when it is most wanted; or for the mixture of a portion
of the tobacco with the aliment in the stomach by means of snuffing. But why
should we cure one evil by producing another? Would it not be much better to
obviate the necessity of using tobacco by always eating a moderate meal? The
recollection of the remedy probably disposes to what intemperance in eating
which produces the uneasiness that has been mentioned.
“3. We are
sometimes told, that tobacco is a preservative from contagious diseases. Btu
many facts contradict this assertion. Mr. Howard informs us, that it had no efficacy
in checking the contagion of the plague; and repeated experience in
Philadelphia has proved, that it is equally ineffectual in preserving those who
use it, from the influenza and fellow Fever.
“One of the
usual effects of smoking and chewing, is thirst. This thirst cannot be allayed
by water; for no sedative, or even insipid liquor, will be relished after the
mouth and throat have been exposed to the stimulus of the smoke or juice of
tobacco. A desire, of course, is excited for strong drinks; and these, when
taken between meals, soon lead to intemperance and drunkenness. One of the
greatest sots I ever knew, acquired a love for ardent spirits by swallowing
cuds of tobacco, which he did to escape detection in the use of it; for he had
contracted the habit of chewing contrary to the advice and commands of his
father. He died of a dropsy under my care in the year 1780.
“In
reviewing the account that has been given of the disagreeable and mischievous
effects of tobacco, we are led to inquire, what are its uses upon our globe;
for we are assured, that nothing exists in vain. Poison is a relative term, and
the most noxious plants have been discovered to afford sustenance to certain
animals. But what animal, besides man, will take tobacco into his mouth?
Horses, cows, sheep, cats, dogs, and even hogs refuse to taste it. Flies,
moschetoes, and the moth, are chased from our clothes by the smell of it. But
let us arraign the wisdom and economy of nature in the production of this
plant. Modern travellers have at length discovered, that it constitutes the food
of a solitary and filthy wild beast, well known in the deserts of Africa, by
the name of the Rock-Goat.” Rush. (pp. 226-30)
Coffee has
been found to counteract the morbid effects of opium and cicuta on the
constitution; and may, therefore, be used liberally by those who take much of
these medicines. This may be one reason, why the Turks, who are excessively
fond of coffee, bear such a large quantities of opium. (p. 279)